ROASTED VEGETABLE AND BEAN PASTA

ROASTED VEGETABLE AND BEAN PASTA image

Yield 4-6 as main course/ 6-10 as a side dish

Number Of Ingredients 12

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1 1lb. whole wheat pasta, any shape/style will do
1 medium sized eggplant, cubed
1/2lb. baby carrots
2 medium sized red onions, quartered
2 each of red and green peppers, cut in large cubes
1 large zuchinni, cubed
1 28oz. can diced tomatoes, in juice only(or 2 smaller sized cans)
1 large can, or 2 15oz cans, cannoli or pink kidney beans, drained and rinsed
salt, pepper, galic powder,
olive oil
1-2 packets of Good Seasons mix
Grated cheese(optional)

Steps:

In a 6qt. pan, boil enough water to cook the pasta. Cook pasta, drain, drizzle with olive oil, mix and set aside. While pasta cooks, assemble the prepared vegetables(all but canned tomatoes) on a flat sheet pan. Drizzle with olive oil, mixing to coat all vegetables. Sprinkle with salt, pepper, and garlic powder. Roast in 450 degree oven until well roasted, not burned. To ensure even roasting, toss vegetables at mid point, at about 15 min. into roasting. To assemble: Place warm pasta and roasted vegetables onto a large seving bowl. Add the diced tomatoes with their own juice, and the drained beans, along with 1 seasoning packet. Mix well, and taste. All or part of the 2nd packet may be added, to taste. Also sprinkle salt and pepper to taste. Serve with grated cheese on the side for individual tastes.